Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 ounces spaghetti, cooked and drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 small onion, chopped
- 1 bell pepper, chopped
- Salt and pepper to taste
- 1 teaspoon garlic powder
- Optional: chopped parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, cooked spaghetti, cream of mushroom soup, diced tomatoes, and milk in a large mixing bowl.
- Stir in the chopped onion, bell pepper, garlic powder, salt, and pepper. Mix until everything is well combined.
- Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese on top.
- Bake in the preheated oven for about 30-35 minutes or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
For quicker prep, use rotisserie chicken. Add vegetables like broccoli or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg